清香娃娃菜Refreshing Baby Chinese cabbage

  • Prep Time
    20 Mins
  • Cook Time
    10 Mins
  • Type
  • View
    124

娃娃菜比较嫩,炖煮时间过久会影响卖相。娃娃菜配搭八角增加香气。

Ingredients

材料A

Ingredients A

材料B

Ingredients B

调味料

Seasoning

勾芡

Thickening

    Directions

    Step 1

    将娃娃菜飞水捞出备用。Blanch baby Chinese cabbage in boiling water and drain.

    Step 2

    烧热适量油,加入全部材料A,大火炒香,排上蒸盆中,加入煮沸的水1¼饭碗,隔水炖10分钟至软,排上碟,汤汁倒出留用。Heat some oil in wok,saute all ingredients A in high heat until aromatic;shift into steam pan,pour in 1¼ bowl of boiling water and double boil for 10 minutes until soften;dish out and keep its gravy for use later.

    Step 3

    烧热油爆香姜茸、加入所有材料B,倒入蒸菜汤汁,调味勾芡即可淋上娃娃菜面。Heat oil in wok,saute ginger until fragrant,toss in all remaining ingredients B,pour in the gravy,season and thicken with starch then pour over the baby Chinese cabbage,done.

    你可能也爱看